Crepes
Ingredients- 4 Large Eggs
- 200ml (3/4c+2Tbsp) Milk
- 100g (3/4c+1Tbsp) All-purpose Flour
Instructions
- Combine all ingredients in a food processor and blend until smooth. (If doing by hand, mix everything together with a whisk).
- Pass through a strainer to remove any lumps and let the batter rest for 1 hour.
- Melt 5g (1tsp) of butter in a crepe pan or a nonstick pan over medium high heat.
- Once the pan is up to temperature take a ladle full of batter and drop enough in the pan to coat the bottom. Twirl the pan around while adding the batter until it coats the an in a thin layer.
- Cook for 30 seconds and flip. Cook for 10 seconds on the other side and stack between layers of parchment paper if intending to use at a later date.
- Repeat until all the batter is used.
- For storage wrap the stacked crepes well with plastic wrap and store in freezer for longer shelf life. Just microwave to make the crepes malleable again.
Savoury Crepe Filling ideas:
- Baked Potato, Bacon, Cheddar Cheese
- Ham and Gruyere
- Scrambled Eggs and Smoked Gouda
- Roast Beef, Mushrooms, Mashed Potato, Camembert
- Pulled Pork, Cabbage Coleslaw, Brie
- Shredded Chicken, Caramelized Onions, Fontina Cheese
Don't forget to check out the video!!
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